Caramel Cream Flan I Frankie Celenza

Inspired by the esteemed French chef Escoffier, this flan is incredibly rich and silky.
INGREDIENTS:
4 cups whole milk
1 cup granulated sugar, plus 1 1/2 cups
Pinch kosher salt
1 vanilla bean, split
3 large eggs, plus 8 yolks
STEPS:
1.) Preheat the oven to 325°F.
2.) In a medium saucepan over medium heat, bring the milk to a light boil. Add 1 cup of sugar, salt and the vanilla bean and whisk to dissolve the sugar. Turn off the heat and allow the sweetened milk to steep for 20 minutes. Remove the vanilla bean.
3.) In a large mixing bowl, beat the eggs with a fork or whisk. Gently pour 1/4 cup of the steeped milk through a fine sieve into the eggs to temper, whisking simultaneously and briskly. Continue to slowly pour the milk into the eggs while whisking until fully incorporated.
4.) In a shallow saucepan, heat the remaining 1 1/2 cups of sugar over medium-low heat. Do not stir the sugar as it browns to avoid crystallization (although you may shake the pan over the burner to distribute the browning caramel). Allow the sugar to fully melt and caramelize until a rusted-orange-brown color (or 360°F on a candy thermometer).
5.) Fill the bottom of each ramekin with 1/4 inch of caramel. Pour the custard, again through a fine mesh sieve, over the caramel leaving 1/2 inch at the top.
6.) Pour warm water into the baking dish, filling it halfway and being careful not to get any into the custards.
7.) Cover with aluminum foil and gently place onto the center rack of the preheated oven. Bake for 30-35 minutes until the custards are just set. Carefully remove from the oven. Using tongs, remove the ramekins from the hot water bath and place on a cooling rack. Once fully cooled, refrigerate the custards fully.
8.) To serve, gently run a butter knife around the edge of the custards. Flip the custards onto a serving plate, allowing the sugar to run out.
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